Where’s the beef? At Sal y Pimienta

It’s all about the meat at the new Sal y Pimienta. The restaurant at CityCentre specializes in wood fire-grilled meats and South American wines, courtesy of owners Gianfranco and Maria Percovich.

If it’s a steak you want, just pick your cut from a meat trolley wheeled to your table. And you can read all about the types of beef on the extensive menu. The restaurant proudly boasts an extensive beef program, sourcing domestic and Uruguayan organic beef and specialty cuts from top-tier vendors: Estancia grass-fed beef from California; Niman Ranch strips and tomahawks; HeartBrand Akaushi steaks; all-natural Black Angus Texas beef from 44 Farms; and Texas T Kobe’s plush wagyu steaks. Meats are grilled over mesquite-stoked live fires in the open kitchen fronted by a 45-foot long bar. Some of the cuts are brought to the table on parrilla-style hot plate servers loaded with hot coals.

The restaurant takes its name from the simple duo of “salt and pepper” that Percovich says are the only seasonings that touch his beefy beauties before they hit the flames. “When you have good product, all you need is salt and pepper,” the Uruguay-born Gianfranco Percovich said.

Opened last week, Sal y Pimienta will serve only dinner until later in June when it will introduce lunch. Eventually the restaurant will serve breakfast, lunch, dinner and brunch. While they’re still only welcoming their first guests, the Percoviches already have an eye on expansion. They’re planning on opening another branch of Sal y Pimienta as well as a pizza and pasta concept called Harina y Agua (flour and water) next year.